Harissa Lamb Cutlets w Crushed Baby Peas, Feta & Mint
- Number of Servings: 4
Ingredients
500g frozen baby peas2 Tbl olive oil12 lamb cutlets1 1/2 tsp harissaFinely grated zest of 1 lemon150g feta1 cup small mint leaves
Cook the peas until tender, then drain, reserving 1/4 cup cooking water. Crush the peas with a potato massher, adding the olive oil, 1/4 tsp salt, freshly ground black pepper to taste and a little cookking water to loosen.
Massage the harissa into the lamb cutlets and sprinkle with lemon zest. Quickly grill, barbecque or pan-fry the lamb then season with a little salt.
Reheat peas gently, stirring, then add feta and the mint. spoon crush peas and feta onto heated serving plates and drizzle with a little extra virgin olive oil (1 tsp per serve). Top with cutlets and serve with roasted tomatoes.
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Massage the harissa into the lamb cutlets and sprinkle with lemon zest. Quickly grill, barbecque or pan-fry the lamb then season with a little salt.
Reheat peas gently, stirring, then add feta and the mint. spoon crush peas and feta onto heated serving plates and drizzle with a little extra virgin olive oil (1 tsp per serve). Top with cutlets and serve with roasted tomatoes.
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Nutritional Info Amount Per Serving
- Calories: 427.8
- Total Fat: 25.9 g
- Cholesterol: 64.6 mg
- Sodium: 645.5 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 5.3 g
- Protein: 31.3 g